This soul-warming noodle soup is exactly the kind of bowl you want on a cold night — deeply savory broth, tender shredded chicken, silky rice noodles, and wilted bok choy all coming together in one pot. The key to its rich, layered flavor is the combination of tamari, fish sauce, rice vinegar, and fresh ginger, which builds a broth that tastes like it simmered all day even though it comes together in under an hour. Tamari steps in where regular soy sauce would normally appear, delivering that same umami depth without any wheat — just double-check your bottle is certified gluten free, since formulations can vary by brand. The rice noodles cook right in the broth during the last few minutes, soaking up all that fragrant goodness before the chicken goes back in. A finishing drizzle of sesame oil and a squeeze of fresh lime juice brighten everything up just before serving, and the reserved scallion greens add a little pop of color and bite on top. This recipe makes four generous servings, so it's a great option for a weeknight family dinner or for stashing leftovers for lunch the next day.
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Heat 1 tbsp sesame oil in a large pot over medium heat until shimmering. Add the ginger and the white and light green parts of the scallions and cook, stirring, until softened and fragrant, about 2 minutes.
Pour in the chicken broth and water. Stir in the tamari, rice vinegar, fish sauce, and white pepper. Raise the heat to medium-high and bring the broth to a gentle boil.
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